Preparation

Preheat oven to 350°F and grease and flour a 9×13-inch baking dish.

Place the frozen Wild Blueberries and 2 tablespoons flour in a medium bowl and toss to evenly coat. Place the remaining 3 cups flour in a large bowl, and whisk in the baking soda, cinnamon, ginger, nutmeg, and salt. In a mixing bowl, blend the sugar, oil, egg, molasses, and vinegar until smooth. Stir in half of the flour mixture, followed by the water, and then the remaining flour mixture. Do not over mix; a few small lumps are okay. Gently stir in the Wild Blueberries with any residual

flour. Pour the batter into your prepared baking pan, making sure to scrape out as much as you can. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool before cutting into slices. Plate and sift powdered sugar over top of each piece.